Description
This homemade Panera broccoli cheddar soup is ultra-creamy, cheesy, and comforting, perfectly replicating the beloved restaurant favorite with fresh ingredients and a rich texture.
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 1/2 medium white onion, chopped
- 1/4 cup unsalted butter, melted
- 1/4 cup all purpose flour
- 3 cups half-and-half
- 3 cups chicken stock
- 2 cups fresh broccoli florets
- 1 cup carrots, shredded
- 1/2 teaspoon nutmeg
- 3 cups sharp cheddar cheese, grated
- Salt and pepper to taste
Instructions
- Sauté Onions: Sauté 1/2 medium chopped white onion in 1 tablespoon unsalted butter until translucent and fragrant. Set aside to be added later.
- Make Roux: In a large pot over medium heat, whisk together the melted 1/4 cup unsalted butter and 1/4 cup all-purpose flour. Cook for 3-4 minutes, stirring constantly to form a smooth roux and eliminate the raw flour taste.
- Add Liquids: Slowly whisk in 3 cups half-and-half and 3 cups chicken stock. Bring the mixture to a gentle simmer and let cook for about 20 minutes until it slightly thickens.
- Add Vegetables: Stir in 2 cups fresh broccoli florets, 1 cup shredded carrots, and the sautéed onions. Simmer over medium-low heat for about 25 minutes until the broccoli and carrots are tender but not mushy.
- Season and Add Cheese: Add 1/2 teaspoon nutmeg, salt, and pepper to taste. Reduce heat to low and gradually stir in 3 cups of sharp cheddar cheese until melted and fully incorporated, creating a creamy and cheesy soup.
- Optional Puree: For a smoother texture, carefully puree the soup using an immersion blender or regular blender in batches before serving.
Notes
- Storage: Let soup cool completely before refrigerating in an airtight container for 4–5 days.
- Freezing: Once cooled, freeze soup in a labeled ziplock bag laid flat for up to 1 month.
- Reheating: Warm in a saucepan over low to medium heat for 4–5 minutes or microwave in 1–2 minute intervals, stirring frequently.
- Vegetarian option: Substitute chicken stock with vegetable stock.
- Smoother soup: Puree the soup after cooking for a silky texture.